| || || |
|Cream Of Mushroom Soup|| ||1 can (50 oz. each)|
|Milk|| ||2-1/2 cups|
|Pepper, ground|| ||1 tsp.|
|Potatoes, cooked and sliced 1/4" thick||5 lb.|| |
|Swiss cheese, shredded||1-1/2 lb.||6 cups|
|Parmesan cheese, grated|| ||1 cup||1. Combine soup, milk and pepper. Mix until well blended.|
2. Layer half the potatoes, Swiss cheese and Parmesan cheese in full hotel pan (20"x12"x2"). Repeat layers.
3. Cover and bake at 400º F. for 45 minutes. Uncover and bake 15 minutes or until hot.CCP: Hold at 140°F. or higher. Portion using 1 cup each.
|COOLING: CCP: Cool to 70ºF. or lower within 2 hours and from 70ºF. to 40ºF. within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product. |
REHEATING: CCP: Reheat to 165ºF. or higher for 15 seconds, within 2 hours.
SANITATION INSTRUCTIONS: Wash hands and exposed parts of arms before handling food, after handling raw foods, and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using a FDA recommended method.